EP1897448A1 - Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof - Google Patents

Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof Download PDF

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Publication number
EP1897448A1
EP1897448A1 EP06756797A EP06756797A EP1897448A1 EP 1897448 A1 EP1897448 A1 EP 1897448A1 EP 06756797 A EP06756797 A EP 06756797A EP 06756797 A EP06756797 A EP 06756797A EP 1897448 A1 EP1897448 A1 EP 1897448A1
Authority
EP
European Patent Office
Prior art keywords
cooked rice
rice
water
extract
improving agent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06756797A
Other languages
German (de)
English (en)
French (fr)
Inventor
Norifumi c/o Fuji Oil Co. Ltd ADACHI
Taro c/o Fuji Oil Co. Ltd Takahashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Publication of EP1897448A1 publication Critical patent/EP1897448A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Definitions

  • the remaining fried rice that had been allowed to cool by standing at room temperature after preparation was wrapped in 100 g portions and rapidly frozen at -50°C with a shock freezer.
  • the obtained frozen fried rice was prepared by heating for 2 minutes in a 600 W microwave oven, and an organoleptic evaluation was conducted in the same manner by 6 panelists. The results of the organoleptic evaluation are shown in Table 3.
  • Example 8 was carried out under exactly the same conditions, except for using the cooked rice prepared in Example 5.
  • Example 8 was carried out under exactly the same conditions, except for using the cooked rice prepared in Comparative Example 2.
  • Example 8 was carried out under exactly the same conditions, except for using the cooked rice prepared in control group 1.
  • A Very satisfactory looseness, and easy mixing of cooked rice and oil
  • B Satisfactory looseness, mixing of cooked rice and oil
  • C Poor looseness but some mixing of cooked rice and oil
  • D Sticking between rice grains, difficult to mix.
  • A Very good hardness and elasticity
  • B Slightly hard or soft but satisfactory
  • C Very hard or soft
  • D Hardening, or too soft and sticky.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
EP06756797A 2005-06-03 2006-05-31 Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof Withdrawn EP1897448A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005164817 2005-06-03
PCT/JP2006/310849 WO2006129691A1 (ja) 2005-06-03 2006-05-31 米飯用品質改良剤ならびにそれを用いた米飯類およびその製造法

Publications (1)

Publication Number Publication Date
EP1897448A1 true EP1897448A1 (en) 2008-03-12

Family

ID=37481620

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06756797A Withdrawn EP1897448A1 (en) 2005-06-03 2006-05-31 Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof

Country Status (6)

Country Link
US (1) US20100075014A1 (ja)
EP (1) EP1897448A1 (ja)
JP (2) JP5141250B2 (ja)
KR (1) KR100923995B1 (ja)
CN (1) CN101188946B (ja)
WO (1) WO2006129691A1 (ja)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
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JP5141250B2 (ja) * 2005-06-03 2013-02-13 不二製油株式会社 米飯用品質改良剤ならびにそれを用いた米飯類およびその製造法
US20120045562A1 (en) * 2009-05-15 2012-02-23 J-Oil Mills, Inc. Rice improver, cooked rice using same, and processes for preparing cooked rice
CN104735990B (zh) * 2012-12-06 2018-01-30 不二制油股份有限公司 披萨面团及其制造方法
CN103330146B (zh) * 2013-06-21 2015-03-25 浙江大学 一种抗老化回生米饭的制备方法
CN105310003A (zh) * 2015-12-08 2016-02-10 黑龙江大学 一种适用工业化生产的保鲜玉米碴子粥及其制备方法
TWI730131B (zh) * 2016-08-24 2021-06-11 日商不二製油集團控股股份有限公司 含有澱粉食品用的鬆動改良劑、含有澱粉食品以及含有澱粉食品的製造方法
CN109234140A (zh) * 2017-08-04 2019-01-18 刘懿萱 寿司醋
CN110089682B (zh) * 2018-01-31 2022-05-06 北京呀咪呀咪营养快餐有限公司 一种抗老化即食方便米饭及其蒸制方法
WO2020084714A1 (ja) * 2018-10-24 2020-04-30 有限会社サニーヘルツジャパン 食品の品質改良剤
CN110200207A (zh) * 2019-06-18 2019-09-06 滁州学院 一种新型自热型牛肉营养炒饭的制作方法
JP2022170589A (ja) * 2021-04-28 2022-11-10 味の素株式会社 冷凍米飯用改質剤、冷凍米飯の改質方法、改質された冷凍米飯の製造方法および改質された冷凍米飯

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US3539549A (en) * 1969-02-27 1970-11-10 Charles Greenfield Recovery of protein from bone
JPS5526831A (en) * 1978-08-16 1980-02-26 Nichirei:Kk Preparation of rice having improved texture
JPS62244356A (ja) * 1986-04-15 1987-10-24 Toyo Suisan Kk 容器詰めピラフの製造方法
JPH05130841A (ja) * 1991-09-20 1993-05-28 Kunio Higashihata 無洗米の製造方法
JP3207264B2 (ja) * 1992-10-12 2001-09-10 三栄源エフ・エフ・アイ株式会社 穀類加工食品用ほぐれ改良剤
JPH07115924A (ja) * 1993-01-20 1995-05-09 Snow Brand Milk Prod Co Ltd 凍結米飯及びその製造方法
JP2923433B2 (ja) * 1994-07-26 1999-07-26 ハウス食品株式会社 米飯加工食品用調味料
JPH0975038A (ja) * 1995-09-20 1997-03-25 Daisui:Kk 魚介類ほぐし身の炊き込みご飯用調理処理物の製造法
JPH09224598A (ja) * 1996-02-22 1997-09-02 Takeda Chem Ind Ltd だんご・もち類入りレトルト食品及びその製造法
JP3817370B2 (ja) * 1997-11-13 2006-09-06 不二製油株式会社 米飯用歩留り向上剤及び米飯の製造法
JP3443037B2 (ja) * 1999-05-26 2003-09-02 ハウス食品株式会社 レトルト米飯類の製造方法
JP3394724B2 (ja) * 1999-06-04 2003-04-07 カネボウ株式会社 澱粉含有食品の結着防止剤、即席麺類及びその製法
US6316042B1 (en) * 1999-12-15 2001-11-13 Tadahiro Iwamoto Cooked rice for low temperature distribution
JP2001275588A (ja) * 2000-04-03 2001-10-09 Q P Corp 容器入り調理用加工米
JP2002354992A (ja) * 2001-05-31 2002-12-10 Takeda-Kirin Foods Corp 米飯改良組成物および米飯の製造方法
US20040166205A1 (en) * 2003-02-24 2004-08-26 Mars Incorporated Gelled foods
JP4117610B2 (ja) * 2003-03-05 2008-07-16 株式会社ニチロ 常温流通の可能なレトルト炊き込み御飯とその製造方法
JP2004290075A (ja) * 2003-03-26 2004-10-21 Dai Ichi Kogyo Seiyaku Co Ltd 米飯改質剤
JP4299592B2 (ja) * 2003-06-13 2009-07-22 丸善食品工業株式会社 炊飯添加用調味液及びそれを用いた炊飯方法
WO2005006052A1 (en) * 2003-07-14 2005-01-20 Koninklijke Philips Electronics N.V. Laser beam scanner
JP2005168410A (ja) * 2003-12-11 2005-06-30 Nitta Gelatin Inc ケーシング詰めご飯およびその製造方法
JP5141250B2 (ja) * 2005-06-03 2013-02-13 不二製油株式会社 米飯用品質改良剤ならびにそれを用いた米飯類およびその製造法

Non-Patent Citations (1)

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Also Published As

Publication number Publication date
JP5141250B2 (ja) 2013-02-13
CN101188946B (zh) 2013-08-07
WO2006129691A1 (ja) 2006-12-07
JP2012231806A (ja) 2012-11-29
US20100075014A1 (en) 2010-03-25
JP5765308B2 (ja) 2015-08-19
CN101188946A (zh) 2008-05-28
JPWO2006129691A1 (ja) 2009-01-08
KR20080007502A (ko) 2008-01-21
KR100923995B1 (ko) 2009-10-28

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